Abstract starburst design with elongated petal shapes around a central star shape.

Sustainable Botanical Gastronomy.

Brought to you with an enduring love of hospitality, By Chef Aaron Adams CasaÑAS

Take Astera home this Thanksgiving

Take Astera home this Thanksgiving! Like years past with Farm Spirit and Fermenter, we are once again offering a Thanksgiving Take Home Meal. There is Gluten-Free and “Regular” Meal available, with options for two people of four people. Those are our only offerings this year. The Meal will be packed in deli containers, ready for you to mix, heat, and serve! Instructions will be provided. Pickup window for the meal is on Thanksgiving Day between 10am and 3pm

The Thanksgiving Feast will consist of:

Roast Squash Soup with Autumn Vegetables
Mushroom Stuffed Tempeh Roast
Savory Mushroom and Herb Gravy
Whipped Potatoes
Brioche or Gluten-Free Cornbread and “Honey Butter”
Chicories Salad
Blackened Koji Glazed Brussels Sprouts
Cornbread Stuffing
Cranberry Sauce

Order Thanksgiving Meal Kit

Special Events for the Holidays

Are you looking for a place to host your friends and family this Holiday Season? Join us in the “Os Pinos” room right next door to Astera. With cozy, maximalist vibes and vinyl records playing on the turntable, we have a welcoming and intimate space awaiting to host your special, private event.

Email us at events@asterapdx.com to learn more.

Our Offerings

  • The Botanical Tasting Menu at Astera is a spirited, creative experience. Offered in the main dining room, the Botanical Tasting is a collaboration between Chef Aaron Adams and Chef de Cuisine Saxon Stites - two passionate and dedicated lovers of cuisine and hospitality.

    We build our menu with the amazing produce from the abundance of local farms. We feel we have some of the greatest produce in the world right here in Oregon, and we’re so very proud to share with you.

    $115 per guest

  • Come join us for an expansive tasting menu based on the best produce from the market, our weekly foraging haul, and the fruits, herbs, and vegetables from our garden.

    $165 per guest

  • Join the chefs of Astera at “the pass” — the place where all the magic happens. Watch the chefs plate dishes and see the drama of the evening unfold while enjoying our most expansive tasting menu featuring novel ingredients and techniques not seen with our other offerings.

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A plate with a pinkish sauce topped with halved kiwifruit, thin strips of white vegetable, small white flowers, and green herbs, set on a rough surface.
A rectangular terrine with mushroom pieces on top and a side of cubed vegetables garnished with microgreens, all on a round white plate.
Assorted gourmet appetizers and dishes on a white table, including colorful vegetable-based items, small plated bites, and a glass of red wine.
A fruit tart topped with colorful grapes, cherries, edible flowers, and dark leaves, served on a textured blue ceramic plate.
A bowl of mixed berries and greens on a speckled surface.
Assorted gourmet dishes and desserts arranged on plates, bowls, and wooden boards on a gray surface, featuring colorful small bites, chocolates, sauces, and beverages.
A ceramic bowl filled with a green liquid containing small yellow and dark green spherical objects, garnished with green leaves and orange petal-like pieces.
A dessert served in a round, dark wooden bowl with a lattice-patterned chocolate garnish on top, topped with green sauce, nuts, and dollops of cream.
A ceramic plate with a dark brown, flower-shaped pretzel in the center, decorated with five yellow flower petals, on a textured gray surface.
A wooden platter with three small gourmet appetizers and a small bowl of green sauce, accompanied by a glass of white wine with mint leaves, set on a concrete surface.
Sliced green cucumbers arranged on a rectangular block, placed on a black plate, on a textured brown surface.
A gourmet appetizer on a black plate featuring a round cracker topped with white cheese and garnished with small sprigs of fresh green herbs, placed on a piece of parchment paper amidst yellow persimmons.
A cherry tart with yellow icing drizzle on a wooden plate.
Gourmet roasted eggplant topped with dollops of creamy sauce, orange and beige spheres, black seasoning, and garnished with green herbs, served on a speckled light green plate.
A ceramic bowl containing a colorful assortment of small citrus fruits, herbs, and edible flowers in a green liquid, arranged artfully on a dark textured surface.
Plate of ravioli topped with green herbs, black pepper, and lemon zest.
A white ceramic bowl of blackberries, green herbs, and blue edible flower petals on a gray surface.
Two ravioli pasta served on a plate, topped with brown sauce and garnished with microgreens.
Sliced persimmon fruit on green leaves on a speckled beige surface.
A small gourmet dessert with a round cookie base, topped with a layer of cream and apple slices, garnished with a decorative lattice piece of caramelized sugar.
A bowl containing a decorative cucumber arrangement with a raw egg yolk in the center, garnished with small edible flowers and herbs.
Two green and orange rectangular objects with small, heart-shaped decorations on a dark surface.
A small tart with white cream, red topping, green herbs, on a dark round plate.
Multiple flower-shaped cookies with orange filling on small beige ceramic plates, arranged on a wooden surface.
A ceramic bowl filled with orange fish eggs topped with small purple flower petals, on a dark surface.
Dessert with edible flowers, green herbs, a white cream topping, crushed nuts or crumble, on a ceramic plate
Uncooked tortellini pasta arranged on a wooden surface in a kitchen, with a background of home decor, paintings, and shelves.